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As some of you already know, my site recently crashed (and burned). Thanks to some help from my family and friends, my readers, my fellow bloggers, and my techie friends, I am in the process of restoring all of the content from the old Vintage Victuals.

I have all my recipes, writing, and photos stored in Google Reader and will be slowly re-posting all of your favorite VV recipes. Unfortunately, I am unable to restore the wonderful comments that you all shared on each of my posts, but I'm sure we'll build those back up over time.

Please bear with me as I work to restore VV to its former glory. Thank you for your patience and your support!

Blueberries, Bananas, and Oats – Oh My!

These muffins are chock-full of some of my favorite ingredients. I combined about 5 recipes to come up with this one so that I could get all of my favorite things in one healthy muffin! Crispy on top, fluffy in the middle, and full of delicious flavor. You will never be able to tell that these are low in fat and high in fiber!

VV Tip: If you ever end up with that one lonely banana left over that turns brown, throw it in the freezer. This way, you can keep your bananas perfectly ripe until you’re ready to bake something with them! I usually freeze one here and there until I have enough to make some banana bread or some muffins.

In a small bowl, beat together eggs, applesauce, sour cream, and bananas. Pour the liquid ingredients into the bowl containing the dry ingredients and stir until almost completely moistened. Add the blueberries and continue stirring JUST until completely moistened. Your batter should be lumpy. Don’t over-mix or your muffins will be rubbery.

Fill muffin cups about 2/3 of the way full. Bake for 17-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

You can mix up the batter the night before and bake the muffins fresh in the morning. They also freeze very well.